Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period.
| Autor: | Smaldone, Giorgio1, Marrone, Raffaele2, Vollano, Lucia2, Peruzy, Maria Francesca2 mariafrancesca.peruzy@gmail.com, Barone, Carmela Maria Assunta1, Ambrosio, Rosa Luisa2, Anastasio, Aniello2 |
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| Zdroj: | Italian Journal of Food Safety. 2019, Vol. 8 Issue 3, p131-136. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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